期刊
JOURNAL OF FUNCTIONAL FOODS
卷 8, 期 -, 页码 292-300出版社
ELSEVIER
DOI: 10.1016/j.jff.2014.03.016
关键词
Anti-inflammatory; Petit-Verdot; By-products; Grape; Pomace; Cytokines
资金
- CAPES [23038.007083/2010-16]
- CNPq [473785/2010-2]
- FAPESP [2011/12640-9]
The aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-alpha and IL1-beta in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene transresveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes, which were not sensible for the detection by the method. Since PVE and EAF showed significantly anti-inflammatory effects and high concentration of phenolic compounds, we concluded that Petit Verdot pomace could be an interesting source of anti-inflammatory bioactives. (C) 2014 Elsevier Ltd. All rights reserved.
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